Carom Curry Club with Green Saffron Basmati Rice

Last week (back when it wasn’t already October!), I attended a rice masterclass at pan Indian restaurant and lounge, Carom. The class was part of their monthly Curry Club and the theme was vintage rice.

I learned a lot. Mainly that Carom is a snazzy place to eat which I hadn’t even known was there (shame on me) and that there’s such a thing as vintage rice. Like so many yummy treats (beef, whisky, wine, cheese …) the more you age rice, the better it apparently gets.

At Carom’s, Executive Chef Balaji Balachander, sources the rice for his creations from supplier Green Saffron. Grown in the foothills of the Himalayas, Green Saffron rice has achieved legendary status in Indian cooking and is produced to some of the highest standards in the world.

Green Saffron’s founder – chef and spice specialist Arun Kapil – was on hand for occasion and shared with our small group (maybe there were 12 of us?) about what makes his rice special. We learned how the rice goes from paddy to plate, from its journey from the Haryana region of the Himalaya to the unique ageing process that gives each grain so much flavour.

Perhaps it was power of persuasion, but that Basmati rice was more flavoursome than I usually expect rice to be. Green Saffron produces the highest grade of rice available in the UK, rated at 100% Basmati and certified by APEDA, the Indian government. More:
greensaffron.com

During the evening, I also learned a handy dandy recipe for making chicken biryani. It looks straightforward enough. I’m hoping to try it soon and maybe blog the results.

The class I sat in on was a press preview thingy, but there’s another one scheduled for 10 October that’s open to the public. If it’s anything like the one I attended, expect a nice drink and a tasty meal, to mingle with a small group of friendly people and to learn some top tips to improve your south Asian cookery skills.

Carom is located at 100 Wardour Street, W1F 0TN. Visit caromsoho.com to find out more.